Coconut Soup with Salmon and Rice
8 servings
40 minutes
Our editorial staff's favorite category of transforming dishes. The recipe was impromptu invented by the editorial staff's chef and mentor of the School of "Food" Masha Matusova to feed the editorial staff after filming. As a result, everyone liked it so much that it itself got into the content of "Food" and, we hope, into your recipe collection. There can be many transformations here: salmon can be replaced, for example, with cod or even with chicken, which will also go well with coconut. Instead of champignons , you can put oyster mushrooms, shiitake or any other Asian mushrooms in the pan. But we advise leaving the rice in the recipe - it gives the soup a distinct Asian accent and smooths out all the tastes of different ingredients.
1
Cut celery, carrot, onion, and sweet potato into cubes.
- Celery stalk: 2 pieces
- Carrot: 2 pieces
- Onion: 1 head
- Sweet potato: 450 g
2
Cut the mushrooms into four pieces. Cut the romaine lettuce into squares.
- Button mushrooms: 250 g
- Romano lettuce: 300 g
3
Cut the salmon fillet into cubes of 3-4 cm sides.
- Salmon fillet: 400 g
4
Heat the butter in a pot and sauté the onion until soft. Then add the garlic, pressed, and fry for 1 minute.
- Butter: to taste
- Onion: 1 head
- Garlic: 4 cloves
5
Put rice in a pot, pour in broth, and cook over medium heat.
- Parboiled and wild rice blend: 200 g
- Vegetable broth: 1.5 l
6
After 10 minutes, add sweet potato and carrot. After another 5 minutes, add celery.
- Sweet potato: 450 g
- Carrot: 2 pieces
- Celery stalk: 2 pieces
7
When the rice is almost ready, add mushrooms and romaine lettuce.
- Button mushrooms: 250 g
- Romano lettuce: 300 g
8
After 2-3 minutes, add coconut milk and salmon.
- Coconut milk: 400 ml
- Salmon fillet: 400 g
9
Taste the soup, add salt and pepper to your liking.
- Salt: to taste
- Ground black pepper: to taste
10
Serve hot.
